Poppy Seed Marzipan Tartlets with Raspberry Spiral – Elegant Pastry with a Fruity Twist
Discover this stunning poppy seed marzipan mousse tartlet with raspberry spiral topping, layered over raspberry insert and soft sponge. A visual and flavor masterpiece!These exquisite tartlets combine rich, nutty poppy seed mousse and creamy marzipan with a vibrant raspberry heart. Topped with a delicate raspberry curd spiral, they’re as visually stunning as they are delicious. The textures and flavors blend perfectly – a soft almond-poppy sponge, fruity insert, silky mousse, and a glossy transparent glaze. Whether you use the designer Tourbillon mold or a simple dome mold, these tarts are sure to impress. Perfect for elegant dessert platters, birthdays, or impressing guests during the holidays!
Servings 8 Mini Cakes
Ingredients
Raspberry Insert (prepare a day ahead)
- 150 g raspberry purée seedless
- 20 g sugar
- 2 gelatin leaves
Raspberry Curd Spiral
- 1 egg approx. 55 g
- 50 g raspberry purée seedless
- 30 g sugar
- 45 g cold butter cubed
- 1 gelatin leaf
Poppy Seed Sponge
- 1 egg white L
- 1 pinch of salt
- 30 g sugar
- 1 egg yolk
- 30 g flour
- 20 g ground poppy seeds
- 10 g melted butter
Poppy Seed Marzipan Mousse
- 200 g whole milk
- 30 g raw marzipan
- 50 g sugar
- 2 egg yolks
- 1 tsp cornstarch
- 3 gelatin leaves
- 30 g ground poppy seeds
Optional: 2–3 drops of bitter almond extract
- 180 g whipping cream
Transparent Mirror Glaze
- 190 g glucose syrup
- 150 g water
- 150 g sugar
- 8 gelatin leaves
Instructions
Raspberry Insert
- Soak gelatin in cold water.
- Warm raspberry purée with sugar.
- Stir in gelatin until dissolved.
- Pour into 8 cavities of a petit fours mold and freeze.
Raspberry Spiral
- Soak gelatin in cold water.
- Over a water bath, heat egg, raspberry purée, and sugar to 80°C, stirring constantly.
- Remove from heat and stir in gelatin.
- Blend with stick blender and incorporate butter gradually.
- Strain and pour into 8 Tourbillon mold cavities. Tap gently to remove air bubbles.
- Cover and freeze overnight.
Poppy Seed Sponge
- Preheat oven to 180°C (fan).
- Whip egg white with salt and sugar until stiff. Fold in egg yolk.
- Sift flour and combine with poppy seeds, fold into mixture.
- Mix a spoonful of batter with melted butter, then fold back in.
- Spread onto baking tray lined with paper/silicone mat, approx. A4 size.
- Bake for 8–10 min. Let cool, cut out 4 cm rounds.
Poppy Seed Marzipan Mousse
- Soak gelatin.
- Grate marzipan and bring to boil with milk.
- Mix yolks, sugar, and starch. Slowly pour in hot milk.
- Return to heat, cook while stirring to max. 85°C until thickened.
- Remove from heat, stir in gelatin and poppy seeds.
- Optionally add almond extract. Cool to 30°C.
- Whip cream to soft peaks, fold into cooled mixture.
Assembly
- Place Stone mold on tray.
- Fill each cavity ¾ full with mousse (use piping bag).
- Insert frozen raspberry inserts, cover with a dot of mousse.
- Add sponge rounds on top. Ensure full, bubble-free filling.
- Cover with plastic and freeze overnight.
Transparent Glaze
- Soak gelatin. Boil water, glucose, and sugar to 103°C.
- Pour into another container. Cool below 80°C. Stir in gelatin.
- Cool to ~30°C before glazing.
Final Touch
- Unmold frozen tartlets and place on a rack.
- Pour glaze evenly over each tartlet to fully cover.
- Place on serving bases.
- Unmold raspberry spirals, spray with red velvet spray if desired.
- Place one spiral on each tartlet.
- Thaw 2–3 hours at room temperature before serving. Store in sealed container for 1–2 days.
